I have a four pound top round roast I want to sous vide and sear this weekend and was wondering if anyone has any experience cooking sous vide with this cut. I have looked around the internet for recipes, but have seen a wide range of answers. Is this cut the same thing as "London Broil"? I was thinking 129° for 24hrs. I am trying to serve it like a medium rare steak and be able to serve guest slices. Any help and guidance would be greatly appreciated.
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Top Round Roast
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IMHO: Even sous vide can't "make a silk purse out of a sow's ear". Round is too lean to make good "steak". Your time & temp should be fine. Then sear it, slice it thin and do Baltimore pit beef, or Italian "sammiches", or French dips, or even a cold roast beef sandwich on rye with Secretariat Horsey Sauce. Enjoy!
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Good approach HorseDoctor ! I know I've done this, but just don't remember when and how. I'd probably go to 131 for that length of time, because "Though i ain't superstitious - when a black cat cross my trail ..".
Small sacrifice for safety assurance.
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Don't let these guys dissuade you, I've done them and they're great. I do a traditional London Broil with a cut of top round. Here is my post for a step-by-step......
SV Top Round
Also tons of recipes on line, here's one I grabbed ......
London Broil
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I did a chuck roast for Christmas dinner. It started as an 8# roast cut for me by Sam's Club. I trimmed fat and connective tissue (about 12 oz) out of the roast and then rolled & tied it before searing. I cooked 20 hours at 136 F and then put a crust on it before slicing like prime rib. Not quite as tender, but under $5 per pound. You should try the Top Round - you don't have to trim that.
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